PREPARATION

For steak

(Cut off 1/3 of steak, cut into 1-inch-by-1-inch cubes and place in a resealable freezer bag. Freeze for Wednesday's dinner.) Rub both sides of remaining steak with garlic and soy sauce; sprinkle with paprika. Coat a large skillet (or grill rack) with oil. Heat to high, then reduce heat to medium. Cook steak, flipping once, until center is still light pink and moist, 8 to 10 minutes per side. Set aside steak 10 minutes while you prepare salad.

For salad

Toss lettuce, carrots, celery, beans, cucumber and vinaigrette in a bowl; transfer to a plate. Thinly slice half of steak on the diagonal. (Let remaining half cool, wrap it tightly in plastic wrap and refrigerate until Tuesday's dinner.) Top salad with sliced steak and serve.